Caramelized Apples

This is very much like apple pie filling without the crust.  It is good served warm or cold and as everything from fruit with breakfast to a side dish for roasted meats to the sauce under a scoop of vanilla ice cream.

Makes 4 servings


4 medium to large apples (Honeycrisp hold their shape really well and are not too sweet, but Cortland and Braeburn work as well) peeled, cored and cut into 1/4″ thick slices

2T unsalted butter

2T dark brown sugar

pinch of salt

1/4 t. cinnamon (or more to taste)

pinch of nutmeg (optional)


  1.  In a pan with a thick bottom and a cover, heat the butter until just melted.
  2. Stir in the brown sugar until melted.
  3. Add the apple slices (the caramel will seize up as the apples are added but will relax as they cook).  Cover and cook for 5 to 8 minutes depending on the size and type of apples) until soft but not mushy.
  4. Add the salt, cinnamon and nutmeg if using and stir gently.
  5. Remove from heat and serve or cool to room temperature.  Can be refrigerated for several days.

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I am an enthusiastic home cook. I started a blog when my older daughter lived in Paris and had a tiny kitchen, few utensils and a stove with no temperature markings. The purpose was to help her (and eventually her sister) make many of the dishes they love and to learn how to make some new ones. They are now both terrific cooks, but all of us can use a new (or even an old beloved) recipe once in a while.

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